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Vegan Lentil Tacos Recipe
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5 from 4 votes

Vegan Lentil Tacos

If you are craving healthy, low-fat Mexican food, vegan lentil tacos will satisfy your southwestern desires. Tasty and 'meaty,' these tacos are filling and guilt-free.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Entrees
Cuisine: Mexican
Diet: Vegan
Servings: 8 servings
Calories: 366kcal



  • 1 ½ cups Brown, Red, or Green Lentils rinsed and picked over
  • 1 White Onion diced
  • 2 cloves Garlic minced
  • 1 Jalapeño de-seeded
  • 20 ounces Rotel Fire Roasted Tomatoes with Green Chilies
  • 4 cups Organic Vegetable Broth
  • 2 packages El Paso Taco Seasoning


  • 1 package Corn or Flour Tortillas
  • 20 Grape Tomatoes sliced
  • 1 Red Onion diced
  • 3 Jalapeños de-seeded and sliced
  • ½ head romaine lettuce shredded
  • 2 Avocado sliced
  • 1 cup Salsa of Choice

Sautéed Vegetables

  • ½ zucchini sliced into ¼ inch coins
  • ½ red onion cut into slivers
  • 8 ounces mushrooms sliced
  • 1 carrot sliced thin
  • 1 cup Microgreens garnish



  • Sauté the onion in a medium-sized saute pan with garlic and jalapeno.
  • You do not need oil.
  • The vegetables sweat and produce their own moisture.
  • You can always splash with vegetable broth, but don't waste the fat and calories on oil.
  • When the onions begin to be translucent, add the lentils and 3 cups of vegetable broth, 1 can of tomatoes, and the seasoning packages, stir, and bring to a boil.
  • Once boiling, turn the heat to low and cook, covered for 30 minutes.


  • After 30 minutes, remove the top of the saute pan, and stir the contents.
  • Add the next can of tomatoes.
  • Continue to cook on low, stirring often.
  • Use the remaining vegetable broth if the mixture appears dry.
  • The goal is for it to have a thick consistency.


  • Dice the tomato and jalapenos
  • Cut avocado into chunks.
  • Wash sunflower sprouts
  • Prepare blackberry dijon sauce or use your favorite salsa
  • Garnisg with microgreens


  • In a skillet, saute red onion until translucent; use a little vegetable broth if necessary to avoid sticking.
  • Add mushrooms and cook until browned.
  • Add carrots and zucchini and cook for a few more minutes.
  • Removed from heat.


  • If using an oven, you want to wrap them to avoid them drying out.
  • Place in a 300-degree oven for 10 minutes.


How To Make Crispy Taco Shells Without The Fat 

Make oil-free crispy taco shells by laying flour or corn tortillas over two oven grates that are one space apart, or make corn or flour tortilla bowls/cups by placing them between the spaces of a muffin pan upside down.


Calories: 366kcal | Carbohydrates: 61g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 1430mg | Potassium: 1196mg | Fiber: 22g | Sugar: 11g | Vitamin A: 3286IU | Vitamin C: 38mg | Calcium: 107mg | Iron: 5mg